How to Bake Sourdough Bread: A Step-by-Step Guide

Why Bake Sourdough Bread at Home?

Sourdough bread isn’t just nutritious it is also delicious. It is naturally leavened, tangy, and full of flavour. Unlike commercial yeast breads, sourdough relies on a wild yeast and lactic acid bacteria starter, giving it its unique taste and chewy texture.

Baking sourdough at home can seem intimidating, but with patience and a little practice, anyone can make a loaf that’s crispy on the outside and soft on the inside.

Sourdough Bread (makes 1 loaf):

* 500 g (4 cups) Fresh Acres Bread Flour
* 350 g (1 1/2 cups) water, lukewarm
* 100 g active sourdough starter
* 10 g (2 tsp) salt

If you don't have an active starter follow the instructions on our recent blog How to Make a Sourdough Starter : A Beginner's Guide. 

Step 1: Feed Your Starter

1. If you already have a starter, feed it 4 - 12 hours before baking so it’s bubbly and active.
2. Mix equal parts flour and water with a small portion of your starter. Let it sit at room temperature until it doubles in size and is full of bubbles.

Tip: The starter should float in water when ready, indicating it’s active.

Step 2: Mix the Dough

1. In a large bowl, combine water and starter. Stir until the starter dissolves.
2. Add flour and mix until no dry bits remain.
3. Cover and let the dough rest for 30 minutes (*autolyse).

*Autolyse helps develop gluten naturally, giving your sourdough structure without extra kneading.

Step 3: Add Salt and Knead

1. Sprinkle salt over the dough.
2. Knead gently using stretch and fold technique:

• Pull one side of the dough up and fold it over the center.
• Turn the bowl 90° and repeat for 4–6 turns.

3. Cover and let rest for 30 minutes. Repeat stretch and fold 3–4 times over the first 2 hours. This develops gluten gradually.

Step 4: Bulk Fermentation

1. Cover the dough and let it ferment at room temperature for 4 - 6 hours (depending on room temperature).
2. You’ll notice the dough rising and forming bubbles.

Tip: Warmer environments speed up fermentation, while cooler ones slow it down.

Step 5: Shape the Dough

1. Lightly flour your work surface.
2. Gently remove the dough and shape into a round or oval loaf.
3. Place seam-side up in a well-floured proofing basket or bowl lined with a kitchen towel.

Step 6: Final Proof

1. Cover the dough and let it rise for 1-2 hours at room temperature, or overnight in the fridge for more flavour.
2. The dough is ready when it springs back slowly when poked.

Step 7: Preheat the Oven

1. Place a Dutch oven or baking stone in your oven.
2. Preheat to 475°F (245°C) for at least 30 minutes.

The hot Dutch oven creates steam, which helps form a crisp, golden crust.

Step 8: Score the Dough

1. Turn the dough out onto parchment paper.
2. Use a sharp knife or bread lame to score the top. This allows the bread to expand without cracking.

Step 9: Bake the Bread

1. Carefully place the dough in the preheated Dutch oven.
2. Cover and bake for 20 minutes.
3. Remove the lid and bake another 20 - 25 minutes until golden brown.
4. Check the internal temperature. It should be around 205°F (96°C).

Step 10: Cool the Bread

1. Transfer the loaf to a wire rack.
2. Let it cool completely for at least 1 hour before slicing.

Cooling allows the crumb to set and prevents a gummy texture inside.

Tips for Perfect Sourdough

• Use a digital scale for accuracy. Grams are more reliable than cups.
• Practice hydration adjustment: wetter dough creates open crumbs, drier dough is easier to handle.
• Experiment with flour blends: a portion of whole wheat or rye adds flavour.
• Don’t rush the fermentation; patience is key.

Try our Rye or Bread flour for your starter or dough. 

Read our Blog Posts: Why Organic Flour Performs Better Than Conventional Flour or How to Bake with Freshly Milled Flour or Best Flour for Sourdough Bread

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